Preheat oven to 275F. Mix the flour with 2 tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and the thyme. Dredge the brisket in this mixture until it is evenly coated.

Heat the peanut oil in a large Dutch oven with a tight fitting lid. Brown the flour-coated brisket for 8 to 10 minutes per side. Remove to a plate.

In the same pan, saute the chopped onions, chopped carrots, and chopped pears until soft, about 10 minutes. Add the stock, red wine, and honey (if using). Bring to a boil and place the brisket back in the pan. it should be completely submerged in liquid. If not, add more stock and wine in the proportion of 2 to 1. Add the rest of the kosher salt and pepper. Cover the pan and set in the oven to braise for 3 hours.

Then place the large chunks of carrot and peeled potato on top of the brisket, re-cover it, and cook for an additional 11/2 to 2 hours, or until the chunks of vegetables are tender. Remove from the oven and lift out the large chunks of of potato and carrot; set aside. Place the brisket on a cutting board and slice it thinly across the grain. Ladle the cooking liquid into a blender or food processor and puree in batches until smooth. Adjust the seasoning of this gravy with additional salt and pepper, pour it over the meat and serve.